Milk Poached Cod with Potatoes and Leeks

Place potatoes in a medium pot and cover with cold water. Add salt and bring to a boil. Reduce heat and simmer until fork-tender. Drain water, toss in olive oil and salt, pepper, garlic powder and set aside.

Step 2

Heat a non-stick frying pan on medium-high. Dry cod, season with salt, pepper, fresh thyme and sear cod until a light golden colour forms. Carefully remove cod from pan and set aside

Step 3

Combine leeks, thyme, garlic, and Ontario milk in a large saucepan. Season generously with salt and bring to a simmer over medium heat. Cook until leeks begin to soften. Gently slide cod into infused milk and poach until flesh is cooked through and flay.

Step 4

Divide warm potatoes, leeks, and cod equally. Spoon some poaching liquid over each, garnish with green onions and serve.